This makes a feast served with mushroom
curry, onion bhajis, rice (use the
water from the potato and cauli to cook the rice and add a touch
of turmeric), and tomatoes and cucumber chopped small, seasoned
and tossed in splash of white wine vinegar. It is also delicious
served cold.

Method

Par-boil the potato and cauli for a couple of minutes, then
drain.

Meanwhile, heat the oil in a saucepan and fry the onion, garlic,
ginger and chilli for 1 min, then add the almonds, turmeric and
coriander and cook for another 2 mins.

Now add the potatoes, cauli, tomato purée and water. Stir
well, cover and simmer for 15 mins until the potatoes and cauli
are tender.